Pumpkin and Rice Soup
Servings 0
Ingredients
- 1/3 c rice
- 2 bell peppers diced
- 1/2 – 3/4 c mixed frozen veggies thawed (such as corn, green beans, peas, carrots)
- 2 celery sliced
- 250-300 g cubed pumpkin
- 1 tin mushroom drain
- 1 tin tomato paste
- 1 tin water measured with the tomato paste tin
- 940 ml mushroom/veggie broth
- 1 can 6 beans medley drain
- 1 medium firm tofu cubed
- 2 tbsp veggie oil
- 1/2 medium onion sliced
- 4 garlic sliced
- sugar to taste
Instructions
- Heat oil, saute onion garlic and celery for 2-3 mins/til soften
- Add in pumpkin and other veggies, cook for 5 mins, stirring continuously
- Pour in broth and rice, bring to fully boil, 5 mins, then simmer for 15-20 mins
- Add in the rest of the ingredients and cook for another 15-20 minutes
- Season with sugar and salt, if needed
- Serve sprinkled with fried onion, if you like!